Butternut squash ravioli

Butternut squash ravioli

This is a simple but impressive Italian home-made main dish.

By , 21 September 2015
Butternut squash ravioli
  • Ready in: 150 mins
  • Serves: 2
  • Price: £1.26 per serving
Nutritional Info
Each 343g serving contains
  • Fat high
    46.3g
    66%
  • Saturates high
    19.2g
    96%
  • Sugars low
    6g
    7%
  • Salt low
    0.6g
    11%
  • Energy 3710KJ 886KCAL
    44%
of your reference intake.
Typical energy values per 100g: 1082kJ/258kcal.
Ingredients
  • 15g butter
  • 150g butternut squash (weighed without seeds and skin), cut into 1cm cubes
  • 1 sage leaf
  • 2 cardamom pods, squashed
  • 100g ricotta
  • 200g strong plain flour
  • 2 large eggs
  • 1 tbsp olive oil
  • 25g unsalted butter
  • 15g pine nuts
  • 3-4 sage leaves, shredded, (or 8 whole small leaves)
  • 15g Parmesan, shaved
  • Ciabatta or mixed salad, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a square of foil with butter and put the squash, sage and cardamom pods in the centre. Season lightly. Seal the edges to form a parcel, leaving room for air to circulate. Cook for 20-25 minutes. Tip into a bowl and leave to cool. Discard the cardamom and sage. Add the ricotta, then mash together.

  • Sift the flour into a bowl, make a hole in the center and drop in the eggs and oil. Mix the eggs and oil together with your fingers, then gradually work in the flour until evenly mixed to a stiff dough. Lightly flour a work surface and knead the dough for 10 minutes until it's really smooth and a bit stretchy. Wrap in cling film and leave in a cool place for 1 hour.

  • Cut the dough in two. Wrap one half in cling film and place the other on a lightly floured surface. Roll out a 18cm x 24cm rectangle to the thickness of a penny and cut out 12cm x 6cm squares. Put the squash in a piping bag with a large nozzle and pipe onto the centre of each square. Roll out the remaining dough and cut into 12 squares. Brush the edges of the topped squares with water.

  • Place an unbrushed square over the squash, then pinch the edges and seal all around to make parcels. Place on a wire rack and leave for 20-30 minutes to dry. Boil a pan of salted water, add the pasta and simmer for 3-4 minutes. For the sauce, put the butter, nuts and sage in a pan and heat gently. Cook over a low heat until the nuts start to brown. Pour over the ravioli. Serve with Parmesan and pepper.